Spicy Smothered Green Beans

Vegan Spicy Smothered Green Beans over rice is a warm, tasty meal that is comforting and cozy to eat. The green beans are soft, covered with a spicy, savory sauce, and then served on a plate of fluffy rice. It is easy enough to make on a weekday dinner, but daring enough to be served to guests who love a meal with some spice. This recipe is spicy, textured, and tasty. The rice absorbs the sauce, providing each mouthful with a blend of mushy rice and tasty vegetables. Vegan Spicy Smothered Green Beans Over Rice is healthy, vegan, and hearty.

STATS

• Diet: Vegan, Plant-based
• Prep Time: 15 minutes
• Course: Main Dish, Dinner
• Cuisine: Southern-inspired,
• Comfort Food Cook Time: 30 minutes
• Serving Size: 1 bowl
• Yield: 4 servings
• Difficulty: Easy
• Cooking Method: Stovetop, simmer
• Total Time: 45 minutes

EQUIPMENT

• Large skillet with lid
• Medium saucepan
• Wooden spoon
• Measuring cups & spoons
• Knife & chopping board
• Strainer

INGREDIENTS

• Two cups of fresh green beans, sliced in half and trimmed
• One cup of cooked rice, either brown or white
• A large onion, cut thinly
• Two minced garlic cloves
• One sliced red bell pepper
• A cup of chopped tomatoes, either fresh or canned
• Two tablespoons of tomato paste
• One tablespoon of tamari or soy sauce
• A tablespoon of paprika smoked
• One teaspoon of cayenne pepper, or more if desired
• Half a teaspoon of chili powder
• One teaspoon of powdered cumin
• Half a teaspoon of black pepper
• About half a teaspoon of salt, to taste
• Two teaspoons of avocado or olive oil
• One-half cup of vegetable broth For garnish, use fresh cilantro or parsley.

INGREDIENT NOTES

Green beans:

• Fresh beans are good. After simmering in the sauce, they retain their texture and their color. Beans that are frozen also work, but are cooked a little less to avoid mushiness.

Rice:

• White rice will provide a lighter flavor, whereas brown rice will provide a more fibrous and nutty taste. The sauce is good with either option.

Tomato paste:

• It enriches the taste of the sauce. Don’t skip it.

Spices:

• Smoked paprika is added to give it depth, cumin gives it warmth, and cayenne with chili flakes gives it heat. Modify according to your level of spice comfort.

Soy sauce:

• The tomatoes are too acidic; they add umami. Tamari keeps it gluten-free.

Vegetable broth:

• It forms the foundation of the sauce. Take the low-sodium one to regulate the salt level.

INSTRUCTIONS

1. Start by cooking the rice.
2. Follow the package’s instructions for preparation, and keep it warm.
3. Slowly heat the olive oil in a wide pan over low heat.
4. Cook the onion for four minutes, till it is yellow and tender.
5. Cook for an additional 30 seconds after adding the garlic, until aromatic.
6. Add green beans and bell pepper.
7. Cook for 3 minutes after giving it a good stir.
8. Add diced tomatoes, tomato paste, and seasonings.
9. Mix till everything is covered.
10. Add vegetable stock & soy sauce.
11. Heat till it boils. Wrap and stir over low heat for 20 minutes, or after the beans are becoming tender.
12. Check seasoning and stir occasionally.
13. As necessary, adjust the salt and spice.
14. Take out the sauce from the fire once it has slightly thickened.
15. Warm rice should be served alongside the green beans. Add cilantro or parsley as a garnish.

TIPS

• To give it an additional burst of heat, add a splash of hot sauce.
• Before serving, add some drops of juice from a lemon to add a fresh flavor.
• To cream it, add 2 tablespoons of coconut milk at the end.
• Doubling the batch is optional, but it reheats well.

STORAGE INFORMATION

Fridge:

• Store leftovers in an airtight box for 3 to 4 days. Recook in a skillet or microwave while warm.

Freezer:

• Freeze for at least 2 months. Warm on the stove after thawing full night in the cool place.

FAQs

Can I use frozen green beans?

• Yes, frozen beans work. Only put them in the pan and shorten the cooking duration.

Is there another thing I can serve with rice?

• Yes. The spicy smothered beans go with quinoa, couscous or even mashed potatoes.

Can I make this oil-free?

• Cook onions and garlic in vegetable stock rather than oil.

Can I add protein?

• Yes, cooked lentils, chickpeas, or tofu cubes will be nice to make it more filling.

NUTRITIONAL INFORMATION

Calories: 220
Protein: 7 g
Carbohydrates: 35 g
Fiber: 6 g
Fat: 7 g
Sodium: 410 mg
Sugar: 8 g